February 22, 2018

Heart-Healthy Recipe – Featured on Facebook LIVE with Rhubarb’s Chef Fleer

This tasty, heart-healthy, all vegetarian recipe was demonstrated LIVE on Facebook with Rhubarb owner and chef John Fleer and Mission Heart cardiologist Brian Asbill, MD.

Make this meal at home for a healthy meal that doesn’t compromise on flavor.

Seared IPA Brined Cauliflower with Flageolet Ragout and Sweet and Sour Collard Greens

Cauliflower Steaks

  • 1 large head cauliflower
  • Cut into 4 ¾-inch “steaks”
  • Core scored with a sharp knife


  • 24 oz IPA
  • 1 small onion, chopped
  • 1 star anise for each cauliflower “steak”
  • 1 tsp whole black peppercorns
  • ½ cup brown sugar
  • ¼ cup kosher salt
  • 2½ quarts ice
  • Bring first set of ingredients to a boil.
  • Add ice to cool.
  • Brine scored cauliflower for 4 hours.

Flageolet Bean and Sundried Tomato Ragout

  • ½ lb dried white beans (flageolet, white navy, cannellini)
  • 1 Tbsp olive oil
  • ¼ cup diced country ham (optional)
  • ¾ cups diced onions, large dice
  • ½ cup diced carrots, large dice
  • ½ cup diced celery, large dice
  • 4 cups vegetable stock
  • ¼ tsp crushed red pepper
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ cup julienned sun dried tomatoes
  • Sauté country ham in 1 Tbsp of oil over high heat until golden brown.
  • Add onions and cook until soft, following with carrots and celery and cooking until tender.
  • Add stock, dried beans and seasonings.
  • Simmer until beans are cooked thoroughly.
  • Add julienned sun dried tomatoes in the last 10 minutes of cooking.

For more opportunities to improve your heart health, visit mission-health.org/heartmonth.
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